Dave cooks up a distinction at 61!

As we look ahead to the start of National Apprenticeship Week on Monday, Remit Group and Stonegate Pubs are celebrating what apprenticeships can do for learners of any age.

Sixty one year old Dave Alebon isn’t a stranger to the hospitality industry, after more than 40 years.

Starting out at 14, washing pots at his Dad’s work after school, Dave had a very early insight into working in kitchens, but he has always been someone committed to furthering his skills and developing his knowledge.

After 25 years with Stonegate Pubs, working at the Brass House on Broad Street in Birmingham, Dave isn’t complacent. Despite being a kitchen manager for many years, when he was approached by his managers with the opportunity to take on a Level 3 Hospitality Supervisor course, he jumped at the chance.

“I was taken to an away day in Leeds with people from Stonegate and Remit, and they talked me through the training that was being made available to me,” he said. “I thought it seemed like a good idea, so why not? There are some things I know really well in this industry, but there are some things I wasn’t so clear on, so this was a good chance for me to catch up.”

Dave trains alongside his Remit Apprentice Development Coach, on-site at the Brass House, while also studying at home online, using a range of resources supplied by Remit on their internal Fuse platform.

“We meet up every month or so and we go through my portfolio and what I need to do next, then I go away and do my own research and put together my next piece of work.

“I’ve learned a lot more than I expected too really. Using the SWOT analysis method has been really helpful, to enable me to look at what we do as a business, what the other pubs just down the road do, and look at what our strengths and weaknesses are. I’ve really been able to use this in my day job.”

After his year’s course, Dave achieved a distinction.

“I’m really pleased with the result, it’s not just about that certificate though, I have been able to bring some fresh ideas to my role, which isn’t bad after such a long time in the hospitality industry.”